space in the dates with a strip of preserved ginger or pineapple,
chopped nuts or chopped nuts mixed with white or chocolate fondant;
press the dates into a compact form to keep in the filling, then dip
them, one by one, in "Dot" Chocolate.


CHOCOLATE OYSTERETTES, PLAIN AND WITH CHOPPED FIGS

[Illustration: CHOCOLATE OYSTERETTES.]

Oyster crackers, salted preferred, fine-chopped, roasted peanuts or
raisins or 3 or 4 basket figs or a little French fruit cut in
very small bits,
1/2 a pound or more of Baker's "Dot" Chocolate.

Select fresh-baked crackers free from crumbs. Dip in "Dot" Chocolate,
made ready as in previous recipes, and dispose on oil cloth or waxed
paper. For a change add figs or other fruit, cut very fine, or chopped
nuts to the chocolate ready for dipping.


TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE FLAVORED

[Illustration: TURKISH PASTE WITH FRENCH FRUIT.]

3 level tablespoonfuls of granulated gelatine,
1/2 a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,